What is Food Art? If a piece of food is beautiful it can be considered as art. Food art can be either sweet just like the delicious wedding cake or savory like a traditional Thanksgiving turkey.<\/p>\n
Food art is a combination of creativity and talent that makes the most delicious foods look irresistibly attractive. It’s been around for a long time but it really didn’t become popular until recently, when people began to realize how easy (and fun) it is to make your own dessert, something that was considered a luxury back in the day.<\/p>\n
If you’re trying to find new ways to decorate your next meal or just want to impress your friends, keep on reading this article and learn how to become an artist in the kitchen!<\/p>\n
Food art is so much fun. We’ve all made something inedible at some point, but making things that look good can be even more challenging.<\/p>\n
However, there’s a larger reason you should learn to make your own dessert at home: the cake tastes better. This might seem like a no-brainer, but in fact there are plenty of ways to screw up your baking.<\/p>\n
This blog post will cover food art for cakes (and other desserts). Hopefully it will inspire you to try some of your own designs. The final product may not look as good as this cake (it probably won’t), but it will still taste 100% better than one bought from a store!<\/p>\n
What are the ingredients needed to make a fantastic cake? I’m glad you asked! Learn what they are and how to use them by reading on. Keep in mind that this is just one of many ways to make a cake, so feel free to experiment with different ingredients and recipes based on what you like!<\/p>\n
Here’s an interesting one: the recipe for a wedding cake. I didn’t know what it was until someone posted it on the internet. And then I realized that I had seen this before, but just didn’t know what it was.<\/p>\n
It is actually very simple, and probably even easier than making your own pizza or your own sushi or your own ice cream. It is also, like all good recipes, quite flexible. You can make it as fancy or as simple as you want. You can use any ingredients you have on hand, which makes it a fun way to use up those odd bits of food in the back of the refrigerator that otherwise would end up going bad.<\/p>\n
The basic idea is that you put together some stiffened egg white foam and some syrup and freeze them together into a sort of bar. The bar thaws out into an edible dessert with two different textures, sort of crunchy outside and custard-y inside.* The syrup makes the frozen part more solid. The syrup also leeches out into the frozen part over time, giving an ever-changing mix of sweet flavors as you eat through it.<\/p>\n
**The recipe given here makes quite a small cake by commercial standards; you could make a larger one if you wanted to (and had<\/p>\n
This is a step-by-step recipe of how to make a wedding cake. I like homemade food and always try to find time to prepare meals myself. I do not have much experience in cooking, but this dessert turned out surprisingly good.<\/p>\n
This is a great way to impress your guests at New Year’s Eve or any other celebration:<\/p>\n
Ingredients:<\/p>\n
1 whole egg (or 4 egg whites)<\/p>\n
2 tbsp of granulated sugar<\/p>\n
\u00bd tsp of vanilla extract<\/p>\n
Directions:<\/p>\n
1) Bring the egg whites, sugar and vanilla to boil for about 20 seconds. You will see bubbles on the surface. Do not let the mixture come to a full boil, or it may curdle. Remove from heat immediately.<\/p>\n
2) Take the pan from heat, add the egg yolks and stir until it’s well mixed with yolks. If using electric mixer, beat egg yolk mixture for 5 minutes until it becomes light and creamy and forms soft peaks when you lift up the beater or mixer. If using a hand whisk, do this for 10 minutes until mixture becomes very thick and leaves the sides of your bowl clean. This will make sure that chocolate frosting will not melt before serving time.<\/p>\n
3) Beat\/whisk\/<\/p>\n
We have all heard of food art. But have you ever wondered why restaurants, bakeries, and ice cream parlors are able to make desserts that look so much better than yours? The answer is simple: they have frozen their desserts in advance.<\/p>\n
They start with a delicate or elaborate design, and then create a mold of it out of wax paper, aluminum foil, parchment paper, or something else that freezes well. Then they fill the mold with the dessert and freeze it. Then they peel off the mold and serve the dessert.<\/p>\n
It’s easier to show than to tell, so let’s jump right into how to do it:<\/p>\n
It’s true, they say. The first impression is the most lasting impression. And don’t you want to be remembered as someone who had a great wedding? So, when it comes to the wedding cake, you should get the best one that you can afford. That’s what we all believe, right?<\/p>\n
Wrong! If you go here and click on “Wedding Cakes,” you’ll see a gallery of some impressive cakes. But those cakes are not only expensive, they’re also unnatural-looking and kind of creepy. They look like they were made by people who have been watching too many episodes of Cake Boss . I don’t know about you, but I would rather not eat a cake made by someone who spends all day watching episodes of Cake Boss .<\/p>\n
*But that’s not the point. The point is, if there’s anything in your wedding that you can do yourself and save money on, do it! Because no matter how much money your parents (or anyone else) are planning to spend on your wedding, it will be more than enough. (Unless your name is Kim Kardashian.) And if you’ve done something yourself\u2014anything at all\u2014it will make your wedding more special than if it was all done by professionals. (Unless your<\/p>\n
In the mid-nineties, I was a pastry cook in Dallas. It was an interesting time to be a pastry cook, because it was the period when professional pastry chefs were first beginning to come into their own.<\/p>\n
It used to be that cooking was divided into two processes: the art of preparing food and the art of serving it. Many people think this is still true today, but I don’t agree. The line between preparation and presentation is getting blurrier all the time. The same is true of cooking and baking. You can make a good argument that you are not really baking your cake if you haven’t made your own frosting from scratch. This may sound extreme, but there is a lot of logic behind it.<\/p>\n
As with most extremes, however, there is a middle ground where you can have your cake and eat it too. You can buy reliable mixes for your cupcakes and brownies and then doctor them up with your own creations. That way you get credit for being creative without having to spend all day making cake from scratch. And you are making progress toward becoming a full-fledged pastry chef!<\/p>\n
I can hear some of you saying “But why should I bother? Why don’t I just go to the store?” Isn’t that easier